Blairs Bar — Restaurant in County Clare

Fresh off the plane and eager to check in and grab some dinner, we were excited to walk into Blair’s Bistro at the Park Inn by Radisson.

The Hotel is a short stroll from Shannon Airport, where we flew in. The bistro is a cosy, pub-style atmosphere, perfect for travel-weary guests looking for something comforting without needing to leave the hotel in search of sustenance.

We ordered a Prawn Cocktail, Goat Cheese Salad, and Fish & Chips to share.

The prawn cocktail had so much sauce, that I thought the Chef figured the prawns were still alive and needed drowning.

The Goat Cheese Salad took a bold approach, combining flavours in ways I am still not sure about. It wasn’t unpleasant, just a strange mix and balance and slightly unexpected.

The fish was crispy and hot, the chips were well cooked and satisfying. The side salad tried its best to be a salad, but like all the dishes, was met with a heavy hand on the dressing. I guess they did not want to feel left out.

We concluded the dinner with two lovely Irish whiskeys that were recommended by the barman. A Jameson Black Barrel, it was good: smooth and rich, a little spice, and oak notes, and a Green Spot Single Pot Still, crisp apple, some green herbs, a gentle and easy sipper. Both were a good start to a few days of whiskey tasting, and came with no dressing.

Blair’s Bistro may not be trying to win any big culinary awards, instead keen to push out steady, no-fuss meals for a largely captive and likely jet-lagged audience. That said, a few tweaks: less sauce, more appreciation for fresh flavours and ingredients, and a clearer sense of the balance of flavours could help it rise from the “need to eat and nowhere to go”, to the “what I want, and I know where to go category.

Happy for them to disagree also and tell me “where to go.” The waiter and bar staff were friendly and we left full and smiling, which ultimately is...

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